Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23L - Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses or; Their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment; Preservation of foods or foodstuffs, in general › A23L 1 - Foods or foodstuffs; Their preparation or treatment
Patents for A23L 1 - Foods or foodstuffs; Their preparation or treatment (198,449)
02/2010
02/24/2010CN101653242A Five-color viscera-nourishing brain-invigorating cakes made of fruit, vegetable, coarse cereal and eggs, and method for making same
02/24/2010CN101653241A Five-color viscera-nourishing bodybuilding cakes made of coarse cereal, vegetable and eggs, and method for making same
02/24/2010CN101653240A Natural five-color viscera-nourishing cakes made of coarse cereal, vegetable and egg, and method for making same
02/24/2010CN101653239A Seaweed drink with health care function and preparation method thereof
02/24/2010CN101653238A Seaweed drink used for health care and preparation method thereof
02/24/2010CN101653237A Nutritive rice beverage and its production method
02/24/2010CN101653236A Nutrient health beverage and preparation method thereof
02/24/2010CN101653235A Preparation method of dried orange peel soy sauce
02/24/2010CN101653234A Manufacturing method of mung bean soy sauce
02/24/2010CN101653233A Stevioside composite
02/24/2010CN101653232A Black soybean milk flavor and preparation method and application thereof
02/24/2010CN101653231A Beans Zhacai and its processing method
02/24/2010CN101653230A Gravity type sealed pickle preserving jar
02/24/2010CN101653229A Quality assurance agent volatilizer of pickle preserving jar and pickle preserving jar thereof
02/24/2010CN101653228A Honey garlic
02/24/2010CN101653227A Puffed potato chips and preparation method thereof
02/24/2010CN101653226A Production technology of green and red grape
02/24/2010CN101653225A Method for rapidly preparing dry fresh apricots
02/24/2010CN101653224A Processing technology of edible fungi nutrition full power
02/24/2010CN101653223A Preparation method of asparagus health care product for both eating and drinking
02/24/2010CN101653222A Sweet and sour asparagus seasoned can and preparation method thereof
02/24/2010CN101653221A Preparation method of fast-frozen fried chicken lotus root box
02/24/2010CN101653220A Preparation method of spicy eggplant spring roll filling
02/24/2010CN101653219A Red date fried pork skin sheet manufacturing method
02/24/2010CN101653218A quick-frozen asparagus production method
02/24/2010CN101653217A Puffed pumpkin chips and preparation method thereof
02/24/2010CN101653216A Germinated brown rice rich in bioactive peptide and production method thereof
02/24/2010CN101653215A Black rice puffed food and preparation method thereof
02/24/2010CN101653214A Tea oil rice flour and preparation process thereof
02/24/2010CN101653213A Fruit-vegetable rice flour with stuffing and manufacturing method thereof
02/24/2010CN101653212A Rice cake
02/24/2010CN101653211A Flour suitable for obese patients
02/24/2010CN101653210A Vegetable-fruit rice and manufacturing method thereof
02/24/2010CN100591521C Film and film structures having improved oxygen transmission, forming, and puncture resistances
02/24/2010CN100591225C Composition containing isoflavone of high concentration and having high solubility, and process for producing the same
02/24/2010CN100591224C Powder having nutrition of paddy, bean, fruit, vegetables and tea with the functions of equalizing the nutrition, losing weight and reducing blood sugar
02/24/2010CN100591223C Process for quick production of low salt fish sauce
02/24/2010CN100591222C Concentrating method and device in acesulfame potassium production
02/24/2010CN100591221C Oil-in-water type emulsion
02/24/2010CN100591220C Method for manufacturing vegetable mud jelly immediately melting when put into the mouth
02/24/2010CN100591212C Method of improving dough and bread quality
02/23/2010US7667114 Starch branching enzyme
02/23/2010US7666986 Biologically active peptide comprising tyrosyl-seryl-valine (YSV)
02/23/2010US7666830 Nutritional composition preventing bacterial overgrowth
02/23/2010US7666657 Method for production of arachidonic acid
02/23/2010US7666638 Preparing selenium-enriched biomass having Se-methionine content of at least 11.39 ng/mgd.w. by culturing microorganisms selected from Lactobacillus reuteri DSM16143, Lactobacillus ferintoshensis DSM16144 and Lactobacillus buchneri/parabuchneri DSM16341 in culture medium comprising selenium salt
02/23/2010US7666632 Preparing alternan and/or fructose, wherein a saccharose-containing solution is contacted with an alternansucrase protein under conditions permitting the conversion of saccharose into alternan and/or fructose, wherein the protein is encoded by a nucleic acid molecule
02/23/2010US7666484 Ready to use food product packaging film and production method therefor
02/23/2010US7666460 Setting soft candy composition at a first temperature and a first pressure into a setting region which is at a lower temperature and pressure than at the first; cooling; extrusion; cutting; tumbling into balls which are set at the higher temperature;consistancy; texture
02/23/2010US7666456 Separation of high density and low density material
02/23/2010US7666455 Incubating an abiotically stressed size-reduced peanut kernel under conditions capable of increasing the amount of resveratrol in the size-reduced peanut kernel; exposure to UV light and/or ultrasound; increasing anitoxidant activity in peanut butter; neutraceuticals; food processing/treatment
02/23/2010US7666410 incorporates a composition containing alumina to which various functional materials containing particular moieties may be adsorbed onto the alumina and used as desired such as pharmaceuticals, xenobiotics, anti-microbial agents, anti-viral agents
02/23/2010US7666409 Soy sauce comprising 3.55% or less by weight of sodium, 0.5-4.2% by weight of potassium, and 0.05-10% by weight of a food material having an antihypertensive effect, wherein remaining portion of liquid seasoning is adapted by incorporation of a substance having nitrogen content of 1.6% or more
02/23/2010US7666261 melt processable on conventional thermoplastic equipment; blend with homo- or co-polymers based on acrylamide, vinyl alcohol, (meth)acrylic acid, or polyethyleneimine; enhanced melt extensional viscosity due to the incorporation of the high polymers
02/23/2010US7665226 Method for drying under reduced pressure using microwaves
02/23/2010CA2622172C Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising modified starch
02/23/2010CA2548811C Drug and food or drink for improving hyperglycemia
02/23/2010CA2374102C Compositions containing creatine in suspension
02/23/2010CA2303390C Lkta deletion mutant of p. haemolytica
02/18/2010WO2010019703A1 Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide
02/18/2010WO2010019602A1 Method of reducing acryalmide by treating a food product
02/18/2010WO2010019598A1 Diacylglycerol rich fats, oils and functional foods
02/18/2010WO2010019016A2 Composition for preventing or treating liver diseases, containing plant stem cell lines derived from the cambium of panax ginseng including mountain ginseng or ginseng as active ingredient
02/18/2010WO2010018935A2 Manufacture of edible fiber starch and usefulness of same as dressing/liquid food
02/18/2010WO2010018802A1 Deodorant composition comprising peroxidase and effective under neutral conditions
02/18/2010WO2010018614A1 Hydrophilic amino acid-containing preparation having improved taste
02/18/2010WO2010018599A2 A technique of eating with the help of brain signals
02/18/2010WO2010018591A1 Multi coloured tablets
02/18/2010WO2010018572A1 Date kernel preparation
02/18/2010WO2010018365A1 Animal attractant
02/18/2010WO2010018232A1 Preparation of individually coated edible core products
02/18/2010WO2010018170A2 Therapeutic and nutritional soup
02/18/2010WO2010018049A1 Oil containing one or more long-chain polyunsaturated fatty acids phospholipids derived from biomass
02/18/2010WO2009154912A3 Sodium-potassium hexametaphosphate and potassium metaphosphate with a low insolubles content
02/18/2010WO2009150252A3 Process for the preparation of depeptides from cyanophycin employing the isolated pseudomonas alcaligenes dip1 cgpase cpheal
02/18/2010WO2009123019A9 Yeast mutant and yeast extract
02/18/2010WO2009080383A8 Mechanical filling machine
02/18/2010US20100041116 Method for producing ethanol using raw starch
02/18/2010US20100041042 Breeding and milking cows for milk free of beta-casein a1
02/18/2010US20100040761 Novel Thraustochytrium SP, KJS-I, Bacillus Polyfermenticus KJS-2 and Feed Additive For Fish Including them
02/18/2010US20100040760 Butchering processes for meat products
02/18/2010US20100040759 Silicone devices and methods for cooking with silicone devices
02/18/2010US20100040756 Calcium reducing agents and methods
02/18/2010US20100040754 Protein having sweetness
02/18/2010US20100040753 Flavor molecules
02/18/2010US20100040750 Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide
02/18/2010US20100040746 Method for preparing a fully cooked, oven roasted shelf stable meat product
02/18/2010US20100040745 Pet food and process of manufacture
02/18/2010US20100040742 Preparation of individually coated edible core products
02/18/2010US20100040739 Gel type enteral nutrient
02/18/2010US20100040737 Egg products with components recognized for reducing the levels of cholesterol in people and/or improving their health
02/18/2010US20100040735 Method for Preparation of Lactic Acid Bacterium Having Anti-Allergic Activity
02/18/2010US20100040734 Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation
02/18/2010US20100040732 Compositions and Methods for Fermented Nutraceuticals
02/18/2010US20100040729 Compositions and methods for surface modification of root vegetable products
02/18/2010US20100040710 Stimulation of the synthesis and of the activity of an isoform of lysyl oxidase-like LOXL for stimulating the formation of elastic fibers.
02/18/2010US20100040591 Native potato protein isolates
02/18/2010US20100040564 Breath freshening and oral cleansing product with magnolia bark extract in combination with surface active agents
02/18/2010US20100040563 Solubilization of Cyclohexane-Based Carboxamide Derivatives for Use as Sensates in Consumer Products
02/18/2010DE202008012951U1 Emulgatorzusammensetzung und deren Verwendung Emulsifier composition and use thereof
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